Moroccan Seafood Briouat - A Crispy & Flavorful Bite For Ramadan & Beyond

During Ramadan, Moroccan tables are filled with an array of delicious dishes that bring families together at iftar. Among these cherished favorites is briouat (or briwat) - crispy, golden pastries stuffed with savory or sweet fillings. Sweet fillings typically include ground nuts, like almonds, while savory fillings often include chicken, ground meat or in this case, seafood.  Today, we’re making a spectacular version where flaky fish, shrimp and fragrant chermoula marinade come together in a crispy pastry.

What Are Briouat?

Briouat are small, stuffed pastries that are fried or baked to golden perfection. The name comes from Arabic meaning small parcel or package reflecting how the filling is carefully wrapped in thin pastry before being cooked.  In Morocco, these parcels traditionally appear in two shapes: small triangles & cylinders or cigars.

Variations Across North Africa

These crispy parcels are found across North African with each country having its own unique preparation and local flair:

• In Morocco, they are called briouat, often filled with seafood, chicken, cheese or almond paste. They’re prepared using a delicate pastry known as warqa.

• In Tunisia, these are known as brik, and a classic version features tuna and a whole egg inside crispy brik pastry or Malsouka.

• In Algeria, they are referred to as bourek and are commonly filled with minced meat, onions, spices, and cheese. The pastry, similar to warqa, is called dioul.

Moroccan Seafood Briouat Recipe

An amazing combination of seafood in a savory chermoula marinade wrapped in crispy pastry and fried to golden perfection.  This recipe makes approximately 30 briouat, perfect for sharing during Ramadan or any special occasion.

Ingredients

For the Chermoula Marinade:

• 5 garlic cloves
• 1 tbsp paprika
• 1 tsp ground cumin
• ½ tsp black pepper
• 3 tbsp chopped parsley
• 3 tbsp chopped cilantro
• ¼ cup fresh lemon juice
• 6 tbsp Moroccan olive oil
• ½ Mina preserved lemon, finely chopped
• 1 ½ tsp Mina harissa
• 1 tbsp tomato paste
• 1 ½ tsp soy sauce

For the Seafood Filling:

• 1 lb shrimp, peeled and deveined
• 1 lb white fish, cut into cubes
• ½ cup Mina pitted green olives, chopped
• 3.5 oz vermicelli rice or mung bean noodles, cooked and cut into 1-inch pieces
• 2 tbsp unsalted butter
• 3 tbsp Moroccan olive oil

To Assemble:

• Malsouka pastry (or spring roll wrappers)
• 1 egg beaten, for sealing
• Vegetable Oil, for frying 

Instructions

Prepare the Chermoula by using a mortar & pestle or food processor. Combine all chermoula ingredients until a smooth paste forms.

Cook the Shrimp & Fish. Heat 1 tbsp olive oil with 1 tbsp butter in a skillet.  Add ⅓ of the chermoula and the shrimp. Cook until shrimp turn pink, then remove, chop roughly, and set aside.  Repeat the process with the fish, using the same amount of oil, butter, and chermoula. As it cooks, break it up with a spoon until flaky. Remove from heat.

Prepare the Filling.  Heat the remaining chermoula in a pan and toss in the cooked vermicelli noodles to absorb the flavors.  Stir in the chopped olives, shrimp, and fish. Remove from heat.

Assemble the Briouat.  Place 1 tbsp of filling onto a sheet of malsouka pastry or spring roll wrapper.  Fold into triangles or cigars, sealing the edges with beaten egg.  You can check out our video tutorial to learn how to fold these into the cigar shape.

Fry Until Golden.  Heat vegetable oil to 350°F (175°C).Fry briouat until crispy and golden brown, about 3-4 minutes. Drain on paper towels and serve hot with extra harissa and lemon wedges.

Pro Tips for Perfect Briouat

• Want a healthier version? Try air frying them or brushing with oil and baking in an oven at 375°F (190°C).
  
• Make Them Ahead!  Freeze uncooked briouat for up to 2 months. Fry them directly from frozen!
• A More Authentic Version? While filo dough or spring roll wrappers work well for preparing briouat and are accessible outside of North Africa, try using malsouka instead of spring roll wrappers for an authentic, even crispier texture.

The BSAHA Difference: Your One-Stop Shop for Moroccan & North African Ingredients

At BSAHA, we work to make it easy to prepare authentic Moroccan dishes at home. Almost every ingredient you need for this recipe can be found in our shop:

🛒 Mina Moroccan Green Olives – Perfectly brined for authentic flavor.
🛒 Mina Harissa – Adds bold spice & depth of flavor to your briouat.
🛒 Vermicelli Noodles – Essential for the filling.
🛒 Malsouka Pastry – An authentic alternative to spring roll wrappers.
🛒 Aicha Moroccan Tomato Paste – Rich, flavorful and a single ingredient - tomatoes.
🛒 Mina Preserved Lemon – A must for traditional Moroccan cooking.
🛒 Moroccan Spices – Perfect for seasoning seafood dishes.
🛒 Moroccan Extra Virgin Olive Oil – A pantry staple for Moroccan cuisine.

Stock your pantry with these essentials and bring the flavors of Morocco into your kitchen.  Don't see what you need?  Request a product at info@bsahashop.com